ArticleInternational journal of food sciences and nutrition2021
Characteristics of spicy food consumption and its relation to lifestyle behaviours: results from 0.5 million adults.
Article in International journal of food sciences and nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Snack preferences among school-aged children: evidence from discrete choice experiments.BMC public health · 2026Article
- Eating behaviors and nutritional habits among young adults using electronic nicotine delivery systems in a multinational cross-sectional study.BMC public health · 2025Article
- Spicy food consumption and risk of vascular disease: Evidence from a large-scale Chinese prospective cohort of 0.5 million people.Chinese medical journal · 2025Article
- Effects of Oral Topical Capsaicin Gel on Taste Perception in Healthy Subjects: A Pilot Study.Journal of oral pathology & medicine : official publication of the International Association of Oral Pathologists and the American Academy of Oral Pathology · 2025Article
- Spicy food intake and overweight/obesity in rural Southwest China: findings from a cross-sectional study.Frontiers in nutrition · 2025Article
- Associations between diet quality, demographics, health conditions and spice and herb intake of adults with chronic kidney disease.PloS one · 2024Article
- Review
- Association between spicy food and hypertension among Han Chinese aged 30-79 years in Sichuan Basin: a population-based cross-sectional study.BMC public health · 2023Article
- Association between Eating Habits and Sodium Intake among Chinese University Students.Nutrients · 2023Article
- Spice Intake Among Chronic Gastritis Patients and Its Relationship With Blood Lipid Levels in South India.Cureus · 2022Article
- The Association between Spicy Food Consumption and Psychological Health in Chinese College Students: A Cross-Sectional Study.Nutrients · 2022Article
- Chili pepper preference development and its impact on dietary intake: A narrative review.Frontiers in nutrition · 2022Review
- The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults.Frontiers in public health · 2022Article
- Association between frequency of spicy food consumption and hypertension: a cross-sectional study in Zhejiang Province, China.Nutrition & metabolism · 2021Article
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Authors and funding
14 authors.
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Abstract
This study aimed to describe the characteristics and lifestyle differences of spicy food consumption in 0.5 million adults. Participants were recruited from 2004 to 2008 in the baseline research of the CKB study. Higher frequency and stronger pungency degree in spicy food positively correlated with preference for salty taste, eating snacks/deep-fried foods, tea/alcohol drinking and tobacco smoking. Among weekly tea/alcohol drinkers and current regular smokers, participants with a higher frequency of spicy food consumption or preference for stronger pungency degree were more likely to prefer strong tea, drink alcohol exceed the healthy amount, drink alcohol in the morning every day, smoke ≥ 40 cigarettes per day, consume a larger amount of tea leaves, alcohol and cigarettes each day, and start habitual tea/alcohol drinking or smoking at an earlier age. Differences existed in lifestyle factors related to major chronic diseases according to spicy food consumption frequency and pungency degree among the Chinese population.
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